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As “real food” advocates, we believe slow-cooked broth from properly raised animal bones is a highly nutritious and ancestral food. Our friend (and one of the founding members of Fermenters Club way back in 2011) Quinn has written a great cookbook that’s all about the broth, entitled . Here is our review.
I thoroughly enjoyed reading Bone Broth. It provides no-nonsense advice on everything related to this ancient elixir, from how to source the best bones, to which cooking vessels work best, and even how to clean up afterward! I really appreciated the focus on traditional nourishing foods and ways of growing and raising food. Bone broth is an age-old recipe and technique for getting the most from our meat animals. I really admired the author’s personal story of how broth healed her, and how that inspired her to write this book!
It also details the health reasons why broth is so nourishing, which appeals to my geeky left-brain! (The author shares what science knows about broth, and admits that there is currently limited scientific research. We are just starting to understand why it is such a healing food.)
There are a dozen “basic” broth recipes from various animals, followed by a hundred recipes incorporating finished broth. The “neutral broth” recipe is the key to allowing you to incorporate broth into other recipes!
Chapters are well organized by food type (beverages, sauces, veggies, e.g.) The recipes are well laid out and easy to read. They focus on using whole, traditional, and unprocessed ingredients (e.g. tallow or lard). The recipes even show whether they meet special diets such as paleo, gluten free, etc.
My favorite breakfast recipe is the seasonal frittata.
I was pleased to learn that bone broth can even be used in desserts! The ginger cookies are my favorite dessert recipe. They made a great digestif to enjoy after a big meal!
Disclaimer: I received a review copy of in exchange for a fair and unbiased review.